This chewy fruity brownie is quite simply delicious and one piece is never enough!

You can quite simply use raisins, or mix it up with a combination of raisins, dried apricots and cranberries.  You decide!

The recipe is also easily doubled.

And would you believe it can be made all in one pot!
There is nothing better than only one dish to clean when baking.

Are you looking for a fruit cake?

Look no further try this Family recipe for Sultana Cake

What size baking dish do I use?

The brownie tin I use is 28cm x 18cm

Tips for the Best Station Brownie

Don’t overmix it
Once you add the dry ingredients, mix only until everything is combined. There’s no need to beat the life out of it! Overmixing can give you a more cake-like brownie rather than that lovely dense texture we’re after.

Keep an eye on the cooking time
Brownies are one of those things that are better slightly underdone than overdone. The middle will continue to set as it cools, so don’t wait for a skewer to come out completely clean.

Let it cool before slicing
I know this is easier said than done, especially when everyone can smell it from the kitchen. But if you want tidy squares, let the brownie cool in the tin before cutting it. If you’re serving it warm for pudding, then all bets are off!

Line your tin
A little baking paper makes it much easier to lift the brownie from the tin and slice it neatly.

Use a good-sized knife
For clean slices, use a large sharp knife and wipe it between cuts. Of course, if it’s just being cut up for smoko, I’m not sure anyone is judging your edges.

FAQ's

How do I know when my brownie is cooked?

The edges should be set while the centre is still slightly soft. If you insert a skewer, you’re looking for a few moist crumbs rather than completely clean. A clean skewer can mean you’ve taken it a little too far.

Why is my brownie dry?

The most likely culprit is overbaking. Oven temperatures vary considerably, so start checking your brownie towards the earlier end of the suggested cooking time.

Also remember that it will continue cooking slightly from the residual heat of the tin after it comes out of the oven.

Why did my brownie turn out cakey?

Overmixing or overbaking can both give brownies a more cake-like texture. Mix just enough to combine the ingredients and keep a close eye on it towards the end of the cooking time.

Can I add chocolate chips?

Absolutely. Chocolate chips, chunks of chocolate, white chocolate or even a mixture of whatever you have lurking in the baking cupboard can all be added.

Can I add nuts?

Yes. Walnuts are particularly good in a chocolate brownie, but pecans, hazelnuts or almonds will work too. Roughly chop them before stirring them through.

Can I make Station Brownie ahead of time?

Yes, and it’s a great recipe to make the day before you need it. Once completely cool, store it in an airtight container.

How should I store it?

Keep your brownie in an airtight container at room temperature. If your kitchen is particularly warm, you can store it somewhere cooler to stop any added chocolate from becoming too soft.

Can I freeze Station Brownie?

Yes. Brownie freezes really well.

You can freeze the whole slab or cut it into individual pieces first. Place baking paper between layers and store in an airtight container or freezer-safe bag.

Freezing individual pieces is particularly handy when you need something for smoko or a lunchbox. Simply take out what you need and let it thaw.

Can I serve it as a dessert?

Definitely. Warm brownie with vanilla ice cream, whipped cream or a little chocolate sauce makes a very easy dessert.

You can warm individual pieces briefly before serving — especially good when the chocolate inside becomes soft again.

Can I double the recipe?

Yes, but rather than using one very deep tin, I prefer to divide a double batch between two tins. This helps it cook more evenly and means you’re less likely to end up with overcooked edges while waiting for the middle to set.